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drinks food community collaboration cocktails 11 pear ginger daiquiri house infused spiced rum, citrus, lejay cassis 11 mount tamalpais st. george chili vodka, coconut milk, hibiscus, citrus 10 far from the tree oloroso, amaro, apple cider 12 pagu club shŌchū, lime, house orange liqueur 12 kyoto cocktail rye, hojicha syrup, house picon 12 capitÁn amaro navy strength rum, rose vermouth, del capo amaro 12 power of monks powers irish whiskey, green chartreuse, benedictine, henri bardouin pastis 12 flight to narita pisco, crème de violette, togarashi, hibiscus el gin tonic 11 the bog plymouth, st. germain, sage, cranberry, lavender, peppercorn, fever tree tonic 11 poco de apio malfy gin, housemade celery shrub, pagu S+P rim 11 full moon privateer tiki gin, beet juice, apricot brandy large format 12 / 46 agua de valencia (serves four) salted blood orange juice, bruto, cava 14 / 26 owl’s eyes (serves two) absolut elyx, pineapple, amontillado, lime, cherry 12 / 42 costa brava gin tonic (serves four) tanqueray 10, olive, apricot 70 st george gin tonic tasting (serves four) taste of terroir, botanivore, rye gin sparkling by the glass nv mercat brut nature cava 12 nv cleto chiarli ‘grasparossa’ 14 lambrusco white by the glass 2014 marquÉs de cÁceres albariÑo 11 rias baixas 2015 mÉrieau ‘l’arpents des vaudons’ 12 sauvignon blanc touraine 2015 cvne ‘monopole’ rioja blanco 11 2013 quinta da palmirinhad 14 vinho verde branco *aval brittany bretagne 10 2014 penada ‘ensaio’ transmontano 12 *isastegi getaria 10 2015 la grange de piaugier 11 cÔtes du rhÔne blanc 2015 evolÚciÓ furmint tokaj 10 rose by the glass 2016 txomin etaniz getaria 14 red by the glass 13 2015 castello di neive grignolino piedmont 15 2013 christmann spÄtburgunder pfalz 14 2014 telmo rodriguez ‘gaba do xil’ mencÍa valdeorras 12 2015 domaine bonneliÈre saumur champagny 12 2015 herÈncia altÉs garnatxa terra alta sherry 9 la guita manzanilla sanlucar de barrameda 12 valdespino ‘el candado’ pedro ximÉnez jerez de la frontera 11 cÉsar florido moscatel especial jerez de la frontera 9 gonzalez byass ‘vina ab’ amontillado jerez de la frontera 9 2008 alvear fino en rama montilla-moriles 11 bodegas grant “la garrocha” oloroso jerez de la frontera 18 1986 bodegas toro albala px montilla-moriles 22 bodegas tradicion 20yr cream jerez de la frontera beer koshihikari echigo japan 9 hennicker working man’s porter 9 hennicker nh notch session pils salem ma 7 lost nation gose morrisville vt 9 cbc flower child ipa cambridge ma 8 ballast point sculpin ipa san diego ca 8 mahou cinco pale lager spain 7 hitachino nest white japan 13 narragansett lager providence ri 5 echigo stout japan 12 cbc remain in light cambridge ma 7 estrella inedit witbier barcelona 12 sake* 15 kikusui funaguchi ‘jukusei’ namazake red can (200ml) 21 chiyomusubi nezumi otoko ginjo cup (180ml) 47 dovetail nakahama junmai (500ml) 14 hou hou shu sparkling sake 7 yuki no bosa junmai ginjo 30 kasumi tsuru kimoto extra dry (300ml) 31 mantensei “star filled sky” junmai ginjo (300ml) 34 shichihon-yari junmai (300ml) *due to the style of our sake selections, we are unfortunately unable to offer hot sake. non-alcoholic 4 fever tree ginger ale 5 pagu lemon lime soda 4 fever tree tonic 4 q tonic 5 blackberry shrub and tonic 5 clausthaler amber n/a germany bubbles or bust 2013 raventÓs i blanc ‘l’hereu’ 48 conca del riu anoia 2011 avinyó brut nature cava 44 2011 gramona ‘imperial’ brut 58 gran reserva cava 2014 ameztoi ‘hijo de rubentis’ rosÉ 88 getariako txakolina 1.5l 2013 at roca brut reserva penedÈs 61 nv fermi bohigas brut rosat cava 31 bubbles or bust 144 nv geoffroy premier cru brut rosÉ aŸ 1.5l 112 nv larmandier-bernier ‘longitude’ blanc de blancs extra brut premier cru vertus 88 nv beŔÊche et fils brut rÉserve champagne 108 2009 beŔÊche ‘66 mois’ premier cru brut vallÉe de marne 61 2015 gamine ‘mae’s vineyard’ gamay petillant rose applegate valley or 88 nv a-r lenoble ‘intense’ brut champagne 64 2013 selbach-oster riesling brut mosel lemon + steel 2015 uriondo bizkaiko txakolina 41 2015 txomin etxaniz 52 getariako txakolina *trabanco poma aurea asturias 30 2015 licia albariÑo rias baixas 38 2015 domaine rietsch ‘entre chien et 44 loup’ auxerrois alsace 2014 a coroa ‘200 cestos’ godello 68 valdeorras 2015 jose pariente verdejo rueda 45 2015 domaine paul cherrier sancerre 44 2014 rudd ‘mt. veeder’ sauvignon 170 blanc napa valley lemon + steel 46 2014 domaine rÉveille macabeu cÔtes catalanes 34 *lutte raisonee basandere asturias 68 2011 domaine bregeon rÉserve muscadet sÈvre et maine 56 2015 domaine de belliviÈre ‘prÉmices’ jasniÈres 59 2014 lieu dit chenin blanc lompoc ca 132 2014 vacheron ‘les romains’ sancerre 62 2014 ermes pavese blanc de morgex 37 *eric bordelet sydre argelette normandy 41 2014 barbi orvieto classico 51 2014 garofoli ‘podium’ verdicchio dei castelli di jesi 149 2014 weingut reichsrat von buhl ‘pechstein’ riesling pfalz on the herbal side 2013 marco felluga ‘molamatta’ 46 collio blanco 2011 valentin zusslin ‘clos liebenberg’ 68 riesling alsace 2015 domaine maestracci ‘e prove’ 41 corsica *eric bordelet poire authentique 30 normandy 2015 etude pino gris carneros ca 61 2015 punta crena pigato liguria 42 2015 bisson bianchetta genovese 52 liguria 2015 pikes riesling clare valley 60 2015 arnot-roberts ‘trout-gulch’ 100 chardonnay santa cruz mtns. 2014 viÑa mein ribeiro 42 2014 prager federspeil riesling 86 wachau *shacksbury basque cider shorebury 32 2015 schloss gobelsburg riesling 46 kamptal 2011 nicolas bindi patrimonio 110 on the herbal side 42 2012 sybille kuntz riesling trocken mosel 45 2015 lackner tinnacher ‘morillon’ styria 56 2013 celler credo ‘aloers’ xarel-lo penedÈs 60 2015 foradori fontanasanta manzoni bianco vigneti delle dolomiti 25 *flag hill farm sapsucker vt 48 2015 pavlidis ‘thema’ drama 88 2013 castell d’encus ‘ekam’ costers del segre 38 2015 leth ‘hofweingarten’ roter veltliner wagram 47 2013 mÖnchhof riesling spÄtlese mosel 56 2014 fedellos do couto ‘conasbrancas’ ribera sacra 36 2015 godeval godello valdeorras 45 2014 hacienda ucediÑos godello valdeorras 33 2015 arnot-roberts ‘trout’ chardonnay sonoma 108 2013 leitz ‘rudesheimer berg roseneck’ riesling spÄtlese rheingau big + sometimes sweet 2015 serra dei fiori ‘la regina’ 39 nascetta langhe 2014 priest ranch grenache blanc 52 napa valley ca 2015 selbach-oster 67 ‘zeltinger schlossberg’ riesling spÄtlese mosel 2015 gd vajra ‘dragon’ langhe bianco 44 2014 pascal clÉment 125 meursault 2014 bernabeleva ‘navaherreros’ 48 madrid 2014 brezo bierzo blanco 38 2014 da terra viticoltures ‘erea’ 76 ribera sacra branco 2013 kiralyudar furmint sec tokaji 44 *2015 cidre de vulcain apple/quince/ 48 pear fribourg 2013 celler piÑol ‘l’avi arrufi bianco’ 93 terra alta 2013 antigua rioja blanco 52 1995 caves sao jao ‘poco do lobo’ 65 arinto bairrada 2015 conreria d’scala dei grenache 66 priorat blanc 2015 hofgut falkenstein 48 ‘niedermemninger’ riesling spÄtlese mosel i feel pretty! 46 2014 domaine pignard rÉgniÉ 44 2013 domaine cheveau ‘les champs grillÉs saint amour 56 2015 division ‘methven family vineyards’ gamay cru eola-amity hills, or 32 2014 jean marc burgaud morgon cÔte du py 36 2013 reinisch st laurent thermenregion 41 2014 adaga cachÍn ‘peza do rei’ ribeira sacra 38 2014 valdesil mencÍa valdeorras 79 2013 day ‘running bare’ mae’s vineyard applegate valley or 122 2004 domaine vacheron ‘belle dame’ sancerre rouge 55 2014 gorrondona bizkaiko txakolina tinto 56 2014 jean-claude lapalu brouilly 36 2014 d’anguera ‘altaroses’ montsant pinot + pals 2013 quinta do passadouro duoro 53 2015 josÉ antonio garcia ‘unculin’ 38 bierzo 2015 illahe pinot noir 44 willamette valley or 2010 salia de finca sandoval 74 manchuela 2014 lompoc wine co pinot noir 53 sta rita hills ca 2008 dehesa la granja 38 castilla y leÓn 2013 elvio cogno dolcetto d’álba 48 2014 d ventura ‘pena do lobo‘ 38 ribeira sacra 2013 wittmann spatburgunder 66 rheinhessen 2012 domaine gille 79 cÔte de nuits-villages 2014 clos salomon premier cru 85 givry 2014 banshee ‘tina marie’ pinot noir 95 sonoma coast, ca 2004 domaine vacheron ‘belle dame’ 122 sancerre rouge bold + beautiful 172 2010 remelluri ‘granja’ gran reserva rioja 63 2013 secondo marco valpolicella superiore 125 2013 ehlers estate cabernet franc st helena ca 38 2014 vega sindoa ‘el chaparral’ garnacha navarra 85 2013 parÉs balta ‘hisenda miret’ garnatxa penedes 42 2012 seÑorÍo de p. peciÑa crianza rioja 67 2012 quinta da muradella ‘alanda’ monterrei 78 2007 rioja alta ‘viÑa ardanza’ reserva rioja 48 2013 suertes del marquÉs ‘7 fuentes’ canary islands bold + beautiful 2012 pascale pelissero ‘cascina crosa’ 72 barbaresco 2013 terroir al lÍmit ‘torroja’ priorat 89 2011 kir-yianni ‘ramnista’ xinomavaro 48 naoussa 2013 clos de l’elu ‘magellan’ anjou 92 2013 hunt and harvest cabernet 68 sauvignon napa valley ca 2013 radio coteau ‘las colinas’ syrah 122 sonoma coast ca .
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  • Mixologists” Are Now Extending the Same Philosophy to Cocktails

    Mixologists” Are Now Extending the Same Philosophy to Cocktails

    PWDec11sinha-4 17/11/11 10:37 Page 25 physicsworld.com Feature: Cocktail physics iStockphoto.com/philipdyer Cocktail physics Many top chefs are well known for taking a more scientific approach to cooking in recent years, and some “mixologists” are now extending the same philosophy to cocktails. Naveen N Sinha and David A Weitz explain the theory and techniques behind these increasingly exotic mixed drinks We are in the midst of a culinary revolution, as high- techniques borrowed from research laboratories in end chefs around the world exploit scientific knowledge physics and chemistry, such as rotary evaporators, ther- and technological advances to create spectacular mocouples and centrifuges, are helping bartenders to dishes. Ferran Adrià, known for his world-acclaimed put their innovative drinks ideas into practice. Concepts restaurant El Bulli in Catalonia, has pioneered the use from thermodynamics as well as the physics of colloids, of hydrocolloids to create yogurt spheres, carrot foam gels and other forms of “soft matter” can help explain and other novel foods. Other chefs, such as Heston the flavour, appearance and “mouthfeel” of these bev- Naveen N Sinha is a Blumenthal at the Fat Duck in Bray, UK, Grant Achatz erages. So get your cocktail shakers and bar spoons PhD student at the at Alinea, Chicago, and Wylie Dufresne at wd~50, ready as we take you through what you need to know to Harvard School of New York, are exploring science-based techniques, create cocktails that look, taste and feel fantastic. Engineering and including the use of liquid nitrogen, enzymes and con- Applied Sciences and David A Weitz is the trolled temperature baths, to create remarkable juxta- Full of flavour Mallinckrodt positions of new flavours and unexpected textures.
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    Prince Pastis de Marseille Pastis Classic French Anis Anise is an annual plant long cultivated for its aromatic and medicinal qualities and one of the herbs that was supposed to avert the evil eye. Absinthe is perhaps the most notorious liqueur produced from anise. Absinthe hit its peak during the years from 1880-1914, a period considered to be the “great collective binge” for absinthe, and an era of inspiration and daring, was associated with the artistic life and was even used as an aphrodisiac. Banned in the states in 1912, interest in absinthe remained very high and beverages were developed as substitutes, similar in taste but lower in alcohol and produced without wormwood. Known by such names as anis or anisette, pastis, ouzo, or raki, absinthe-style liqueurs have seen a resurgence in use. Pastis is a strong local favorite in the south of France. From its original home in Marseille, the popularity of Pastis has spread throughout Provence and the Riviera, connecting friends throughout small cafes in the region. Prince Pastis is smooth and very full flavored, with a very refreshing edge, excellent in the summertime. 45% alc/vol The liqueur that we call pastis is the direct descendant of the infamous absinthe, the controversial spirit of Paris in the 1890s. The flavor comes from licorice and seeds of the star anise plant, an important ingredient in Absinthe. Anis liqueurs are the most popular liqueurs in France and the Mediterranean countries. Absinthe was the classic anis spirit. Unlike anis, pastis contains licorice as a major ingredient. Pastis has a clear brown-yellow hue, and turns a whitish-gray with water.